Shortcrust pastry

Shortcrust pastry is a thin and crispy dough base commonly used in the preparation of pies, quiches, and sweet or savory turnovers. It is characterized by its flaky and light texture, achieved by incorporating cold butter and careful handling to avoid developing gluten in the flour, which makes it less elastic and more fragile.

Its origin dates back to European pastry, especially in French cuisine, where it is called pâte brisée. From there, it was adopted and adapted in various Spanish-speaking countries, becoming a fundamental ingredient for multiple traditional preparations.

Its notable properties include its versatility and ease of adaptation to both sweet and savory fillings. Composed mainly of flour, butter, and water, it provides a delicate texture and a neutral flavor that highlights the filling's ingredients. Furthermore, as it is prepared without yeast, it offers a firmer and crispier texture compared to other doughs.

In different regions of Latin America, shortcrust pastry may also be known as pie dough, empanada dough in specific contexts, or simply pâte brisée. However, the term shortcrust pastry is widely recognized and used to refer to this base dough in both home and professional recipes.